# Components:
→ Pasta
01 - 12 ounces penne or fettuccine
02 - Salt, for boiling water
→ Chicken
03 - 2 large boneless, skinless chicken breasts
04 - 1 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 1 teaspoon Italian seasoning
07 - 1 tablespoon olive oil
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 3 garlic cloves, minced
10 - 14 ounces canned crushed tomatoes
11 - 2/3 cup heavy cream
12 - 1/4 cup chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1 handful (about 1/2 ounce) fresh basil leaves, chopped
15 - 1 teaspoon granulated sugar (optional, to balance acidity)
16 - Salt and pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain well and reserve 1/2 cup of the pasta water.
02 - Pat chicken breasts dry with paper towels. Season both sides of each breast evenly with salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Place chicken breasts in the skillet and cook for 5 to 6 minutes on each side, until golden brown and fully cooked. Transfer to a cutting board, allow to rest for 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium. Add unsalted butter and sauté minced garlic for about 1 minute, just until fragrant. Stir in crushed tomatoes and chicken broth, bringing to a gentle simmer for 3 to 4 minutes.
05 - Add heavy cream and grated Parmesan cheese. Simmer, stirring frequently, for 3 to 4 minutes until the sauce begins to thicken. If too acidic, incorporate sugar. Stir in chopped basil and adjust seasoning with salt and pepper.
06 - Add drained pasta to the skillet, gently tossing until noodles are well coated with sauce. For a creamier consistency, add reserved pasta water as needed.
07 - Top the pasta with sliced chicken and toss lightly to combine. Warm through briefly. Serve immediately, garnishing with additional basil and Parmesan if desired.
